This is a hearty and tasty dish sure to please a wide variety of eaters. The flavours aren’t too bold but it’s definitely not bland.

This is going to be my lunch for the week. I’ve continued to eat like a nutritarian but being an emotional eater and a food addict I slowly put on some pounds over the years and was struggling to get rid of them. I discovered Bright Line Eating and after doing that for a little over two months I’ve lost a nice amount of weight and am feeling very much in control of my eating.

My success has been in planning and prepping my meals for the week and not deviating from the plan. This has kept me sane and I easily turn down anything that’s not my food because it’s not on my plan. I know it sounds too good to be true but that’s how my brain works and I don’t need any willpower most of the time…it’s automatic.

I hope you enjoy this recipe if you try it. To keep the stove free while making other food for me and the family I made this one in the instant pot.

Tuscan White Bean Stew

2 onions, chopped

1 red pepper, chopped

1 green pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

4 cloves garlic, chopped

1.5 tsp rosemary

1.5 tsp basil

2 bay leaves

2 cubes salt free veggie bouillon

1 large can diced tomatos

3 cans white beans, drained

2 zucchinis, chopped and steamed

1 lb fresh spinach
Set the saute setting on the instant pot to low. Add the onions, carrots, peppers and celery and sautee with water until tender. Throw everything else into the pot except the zucchini and spinach.
Close the instantpot and set to chili/beans and adjust cooking time to 15 minutes. After the pot stops, let sit for 10 mins then release the pressure.
Add in the zucchini and the spinach and stir to combine well.